by: Eric Adjepong
Cook Time
1 hours
Prep Time
1 hours
Yield
4–6 servings
@CHEFERICADJEPONG
“This soup is earthy, spicy and slightly sweet, made with groundnut paste (peanut butter) and tomatoes.”
Total Time
1 hours
Prep Time
1 hours
Yield
4–6 servings
summary
Groundnuts have been an integral part of many African cuisines for centuries, and this dish is one that has stood the test of time. It’s probably the first savory dish I can remember eating as a child. My mother would make big batches of her groundnut soup recipe to keep in the freezer, so it was a staple growing up—an easy meal she could defrost and have on the table quickly, served with steamed rice or fufu. Groundnut soup translates to comfort to me and for so many other West African kids. If you’re unable to find guinea fowl, you may substitute chicken and it will be just as heartwarming.
ingredients
- Chicken Marinade:
- 1 large yellow onion, coarsely chopped
- ¼ cup peeled and coarsely chopped fresh ginger
- ¼ cup garlic cloves, crushed
- 4 Maggi Star seasoning cubes
- 2½ teaspoons aniseeds
- 2 teaspoons store-bought scotch bonnet hot sauce
- 1 (2-pound) guinea fowl, cut into 8 pieces, or 2 pounds chicken drumsticks
- 1 tablespoon kosher salt
- 2 teaspoons sweet paprika
- Groundnut Paste:
- 1½ cups unsalted natural creamy peanut butter
- 3½ tablespoons tomato paste
- Soup:
- 2 tablespoons avocado oil
- 3 cups reduced sodium chicken stock or vegetable stock
- 1 small yellow onion, quartered
- 2 small Roma tomatoes
- 1 (15-ounce) can tomato sauce
- To Serve:
- Steamed rice or prepared fufu (optional)
directions
- To make the marinade, blend the chopped onion, ginger, garlic, Maggi, aniseed and hot pepper sauce in a blender or food processor until a smooth paste forms. In a medium bowl, season the guinea fowl or chicken all over with the salt and paprika, then add the onion mixture and coat the poultry. Cover and refrigerate for at least 4 hours and up to 8 hours.
- While the guinea fowl marinates, make the groundnut paste. In a large non-stick pan, combine the peanut butter and tomato paste and cook over medium heat, stirring often, until a thick, orangish dry paste forms, 3 to 5 minutes. You should have a scant 2 cups of paste. Set aside.
- To make the soup, remove the guinea fowl or chicken from the refrigerator and allow to come to room temperature. When ready to cook, remove the guinea fowl from marinade and pat dry, removing as much marinade as possible and reserving it.
- In a large pot over medium heat, heat the avocado oil. When the oil is shimmering, add the guinea fowl and sear, working in batches if necessary, until deeply browned all over, about 2 minutes per side. When all the meat has been browned, return it to the pot, add the reserved marinade and stir to coat the guinea fowl. Reduce the heat to low and cook gently, stirring often, until marinade is reduced and caramelized, 12 to 15 minutes.
- Gradually add the chicken stock, stirring to deglaze the pot, followed by the quartered onion and tomatoes. Return to a simmer over medium heat, and cook gently until tomato and onion are soft, about 10 minutes. Remove the pot from the heat. Use a slotted spoon to transfer the onion and tomato to a blender, add the tomato sauce and blend until smooth. Return the pot to the heat and add the blended mixture along with the groundnut paste. Stir thoroughly until fully incorporated.
- Simmer gently until peanut oil rises to the surface of the stew, 10 to 15 minutes (adjusting heat as necessary to keep from scorching or spattering). Serve soup on its own or with rice or fufu.
